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Kalamay is another favorite sticky rice-based kakanin (sweet delicacy) in the Philippines. It comes in the form of a very sticky brown paste, although other colors in less viscous versions also exist. It actually has different versions, consistency, packaging and texture depending on location. In Bohol, it is spelled "
calamay" and is sealed inside hollowed-out coconut shells. In Tarlac, on the other hand, it is called "
nilubyan" and green rice is used. In Baguio, they call their kalamay, "
kulangot" (Tagalog word for snot). Kulangot is usually packed in smaller sago shells to further the playful image. In other regions, flavors are added to their kalamay to make it distinct from traditional preparations. In Mindoro, for example, locals add peanut butter to the paste, while others add grated coconut meat. Historians have difficulty pinpointing kalamay's exact origins because of it's wide variety of preparations. While the use of coconuts and rice is a clear indicator of traditional Philippine cuisine, similarities in preparation lead some food historians to believe that it an adaptation of the Chinese
nian gao, a rice dish commonly served during the Chinese New Year. Though names and recipes for kalamay vary from region to region, the base ingredients are consistently the same:
glutinous rice,
coconut milk and
brown sugar.
I grew up with the simplest version of it -
dark brown, sticky and a bit chewy, very fine textured 2 cm thick triangles wrapped in banana leaf...and that's what I love the most! Though the Kalamay I grew up with had latik (fried coconut milk curd) on it, I prefer serving it with crunchy pinipig (rice flakes) topping. This is what I'm sharing with you here.
It will take more than an hour to cook kalamay. Your arms may get really tired with all the stirring...but it will be worth it in the end!
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[amd-zlrecipe-recipe:86]
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